First turn on the gas, put a pan on it, add coriander cumin seeds and dry roast it on a slow flame. When it cools down crush it coarsely.

Now turn on the gas, put the cooker on it and boil the potatoes. Boil the peas in hot water too.

Put a pan on gas and heat oil in it, then add cumin seeds, asafoetida, then ginger chilli garlic paste, above prepared masala, and onion and saute it. Then add in turmeric powder.

Now add mashed potatoes, amchoor, pomegranate seeds, coriander, salt, garam masala and mix well. Add spices according to your taste.
So the stuffing is ready.

To make dough: take maida, put a handful of ghee in it, add salt and ajwain, make the dough like paratha from cold water. Give it rest for 15 minutes.

Take a medium portion of the dough, make a round peda and roll it thin in an oval shape.
Now cut in from the centre and take one half of it and make a cone shape of it and add the filling in it.

Now apply water on the open ends of the cone and fold it towards you, keep it down and give it a gentle press so that it can stand, make all others in the similar way.

Heat oil in a kadhai on medium heat and fry the samosas in it until golden brown from all sides, remove on an absorbent paper. Serve hot with samosa red green chutney and hot tea.